Rack of lamb recipes are quite delicious and surprisingly easy to prepare.
You can get the lamb “frenched” at your butcher or meat counter at your grocery store.
The term Frenching simply means that the fat and tissue between each of the bones has been removed and the bones have been cleaned. You can buy rack of lamb that has already had the bones Frenched.
It makes for a nicer presentation of the meat, but is not necessary to make the recipe work.
Rack of lamb cooking is pretty simple. Just marinate the meat for a while to flavor it with fresh herbs and garlic, then just sear it and pop it in the oven for a short while.
It’s a healthy way to cook lamb too.
Marinated Rack of Lamb
- 2 lamb racks, about 8 to 9 ribs each
- 1/2 cup olive oil, extra-virgin
- 4 cloves garlic, crushed
- 2 tablespoons fresh rosemary, crushed
- 2 tablespoons fresh thyme, crushed
- black pepper, freshly ground
- salt to taste
- Mix all marinade ingredients together. Marinate lamb in marinade for several hours or overnight.
- Preheat oven to 450ºF.
- Scrape the garlic and herbs from the meat. Sear lamb rack in an ovenproof skillet for 2 to 3 minutes over a fairly high heat. Transfer to the oven and roast for 12 to 18 minutes, depending on desired doneness.